Serves: 4 / Cooking time: 30 minutes



70 grams Vermicelli noodles

1/4 cup ghee

1/3 cup cashew

6 Dates, stoned and chopped

1/3 cup Raisins

1 litre full cream Milk

4 Cardamoms

3/4 cup condensed milk


1_Soak the deseeded dates in half cup warm milk from one litre milk. Cover and keep aside to soak for one hour.

2_Pour rest of milk into a large pan. Add cardamom to the milk. Boil milk in the pan until it is reduced by one-third.

3_In a smaller pan at medium low heat add ghee and stir-fry the raisins and cashew nuts separately for just a few seconds until golden and remove using a slotted spoon into a small plate and keep aside.

4_In the same ghee roast the vermicelli noodles stirring them until they are a just few shades dark. Pour the reduced milk, fried resins and cashews. Add the dates with the milk in which they have been soaking. Add condensed milk.

5_ let it cook for few minutes. By now the noodles must have become very soft and seviyan must be thick. Remove from heat. It can be served hot or cold.



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